- Prep Time
- 5 mins
- Total Time
- 35 mins
- Makes
- 12
Ingredients
- 2 1/2 cups
- all-purpose flour
- 625 mL
- 3/4 cup
- granulated sugar
- 175 mL
- 2 tsp
- baking powder
- 10
- 1/2 tsp
- baking soda
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1 tsp
- ground cinnamon or ginger
- 5 mL
- 1
- egg
- 1 cup
- buttermilk
- 250 mL
- 1/2 cup
- canola oil
- 125 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter into prepared muffin tin.
- Step 2
- Bake on middle rack of oven until tops are firm to the touch, about 20 min. Let cool in muffin tin 5 min. then transfer to a cooling rack to cool completely. Store muffins in an airtight container for up to 2 days or wrap individually and freeze for up to 2 weeks.
- Step 3
- For fruity pear & pecan muffins, add 1/2 cup (125 mL) Chopped Pecans and 1 cup (250 mL) peeled, roughly chopped ripe pears
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 240
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Cholesterol:
- 15 mg
- Protein:
- 4 g
- Sodium:
- 160 mg
